Chiacchiere Baresi… so crispy! When you start eating them… one leads to the other! These are also known as Bow Tie cookies, Frappe, Crostoli, Twist Cookies, e-Wand and many other names.
1 Lb Flour
6 Oz White wine
4 Oz Olive oil
1/4 Lb Sugar
Olive oil for frying
In a stand mixer, first mix the oil, wine and sugar. Make sure that the sugar is all dissolved.
Add the flour and mix well until you have a ball of dough. Let it rest for about 20 mins.
Cut a piece of dough and if you have a stand mixer Pasta Roller attachment, use it to flatten the dough. Pass it thru the Pasta Roller several times until the sheet of dough is very smooth. The suggested final setting for the tickness is #3.
Place the sheet of dough on a wooden board and with a ravioli cutter, cut the sheet into strips of about 1″ x 3″.
Twist the strips twice and fry in olive oil until golden.
Let the chiacchiere cool, sprinkle with powdered sugar and serve.